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Dessert

Indian Ice

A frozen custard made from egg yolks, liquor, syrup, and muslin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and syrup are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 2,995 recipes. The science ↓

Indian Ice

Ingredients

Directions

Make the custard

  1. Whip the yolks of 20 eggs until light and fluffy.

  2. In a pan, boil ⅔ cup liquor with syrup.

  3. Combine the boiled mixture with the whipped egg yolks.

Freeze

  1. Place the mixture in a freezing pan lined with muslin.

  2. Freeze until solid.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + syruptop 32% of all pairs
    Smell alikelow
    Cooked together2,995 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Whipped yolks add richness and structure, and their emulsifying fat gives the ice cream a smooth, creamy body.
Liquor
Boiling the liquor with syrup adds aroma and flavour to the base.
Syrup
Sugar in the syrup adds sweetness and softens the texture so the frozen mixture stays less hard.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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